Line Cook

Why us?The Joinery is set to hire a Full Time Line Cook to join our team in serving guests with creativity and passion. Joinery Hotel Pittsburgh, Curio Collection by Hilton, is a welcoming, 185-room boutique hotel and local gathering place in Downtown Pittsburgh''s Golden Triangle representing the legacy, local pride and grit of the Burgh. A compact and cozy respite for today''s curious traveler, Joinery Hotel honors the city''s working class history and distinct culture with a modern edge, including an experiential lobby with ''offering table'' check-in experience and tasting library, nearly 800 sq ft of meeting and event spaces, a 10th floor outdoor terrace with a unique view of the city, and a brand new dining concept, T&E Diner.Looking to inspire discovery and build community, guests have the option to kick back with a record, sip on a craft beer in the library, take in a bold contemporary art collection showcasing local talent, or gather together to learn a new skill. An inviting space for leisure and business travelers alike, Joinery Hotel Pittsburgh is the ideal launch pad for exploring Steel City from a local''s point-of-view.''As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We''re not afraid to forge our own path. After all, it''s what industry leaders do. That''s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do-it''s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!Job OverviewTo ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.Responsibilities -Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. -Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. -Monitor the equipment maintenance and kitchen ''clean as you go'' policy to ensure strict adherence. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. -Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. -Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. -Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. -Check pars for shift use, determine necessary preparation, freezer pull and line set up. -Note any out-of-stock items or possible shortages. -Assist in keeping buffet stocked. -Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. -Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Created: 2025-10-04